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Add a photoServings: 12
Ingredients
- 1 c. all-purpose flour sifted before measuring
- 1 c. whole wheat flour sifted before measuring
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 2 Tbsp. poppy seeds
- 1 x lemon
- 13 Tbsp. lowfat milk or possibly as needed
- 2 x extra-large Large eggs
- 1/4 c. vegetable oil
- 2 1/4 c. minced broccoli stems and florets
Directions
- Here's a lemony, crunchy, savory treat which pairs well with soups and salads. the muffins freeze well; just hot in microwave or possibly conventional oven.
- PREHEAT oven to 400F. Prepare muffin tin as preferred (spray or possibly paper liners). Into a 2-c. measure, squeeze juice from 1 lemon and add in sufficient lowfat milk to make 1 c. liquid. Finely zest the lemon into this mix and set aside.
- IN LARGE BOWL, combine flours, baking pwdr, salt and seeds. Stir to mix well.
- Add in the other liquid ingredients to the MEASURE of lowfat milk and lemon. Add in the wet ingredients to the dry, mixing quickly and gently with a fork till the dry ingredients are just moistened. With a rubber scraper, mix in the broccoli.
- Fill each muffin c. half full. Bake 20 min or possibly till the muffins are golden. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 135 | |
| Calories from Fat 49 | 36% |
| Total Fat 5.56g | 7% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 1mg | 0% |
| Sodium 423mg | 18% |
| Potassium 94mg | 3% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.2g | 1% |
| Protein 3.29g | 5% |
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